Heat the coconut oil over med-high heat in a large skillet. Add the onion, ginger, and garlic and cook for 2 – 3 minutes or until the onions start to soften. Add the mushrooms and cook, stirring frequently, until they are browned, about 4 minutes.
Add the Sunbutter, curry paste, turmeric, cumin, salt, pepper, and coconut palm sugar and cook, stirring, for about one minute. Add the coconut milk, water, cauliflower, and sweet potato. Bring to a boil, reduce the heat and simmer, uncovered, for 20 minutes. Add the chick peas and simmer for another 5 – 10 minutes until the sweet potatoes are tender. Stir in the spinach leaves, lime zest and juice. Serve with rice or quinoa.